curry

¹cur·ry

transitive verb \ˈkər-ē, ˈkə-rē\

cur·riedcur·ry·ing

Definition of CURRY

1

: to clean the coat of (as a horse) with a currycomb

2

: to treat (tanned leather) especially by incorporating oil or grease

3

: beat, thrash

— cur·ri·er noun

— curry favor Middle English currayen favel to curry a chestnut horse

: to seek to gain favor by flattery or attention

Origin of CURRY

Middle English currayen, from Anglo-French cunreier, correier to prepare, curry, from Vulgar Latin *conredare, from Latin com- + a base of Germanic origin; akin to Gothic garaiths arrayed — more at ready

First Known Use: 13th century

Other Equestrian Terms

canter, cantle, farrier, hunter, paddock, router, skirt, tack

²cur·ry

noun \ˈkər-ē, ˈkə-rē\

plural curries

Definition of CURRY

1

: a food, dish, or sauce in Indian cuisine seasoned with a mixture of pungent spices; also : a food or dish seasoned with curry powder

2

: curry powder

Variants of CURRY

cur·ry also cur·rie \ˈkər-ē, ˈkə-rē\

Examples of CURRY

1. We had chicken curry for dinner.
2. The recipe calls for a tablespoon of curry.

Origin of CURRY

Tamil kaṟi (or a cognate word in a Dravidian language)

First Known Use: 1681

Other Food Terms

Reuben, calamari, chuck, edamame, foie gras, hummus, leaven, nonpareil, peel

³curry

transitive verb

cur·riedcur·ry·ing

Definition of CURRY

: to flavor or cook with curry powder or a curry sauce

First Known Use of CURRY

1839

Other Food Terms

Reuben, calamari, chuck, curry, edamame, foie gras, hummus, leaven, nonpareil, peel

Cur·ry

biographical name \ˈkər-ē, ˈkə-rē\

Definition of CURRY

John Steuart 1897–1946 Am. painter

curry

noun    (Concise Encyclopedia)

(from Tamil kari, “sauce”) Dish or sauce in Indian cuisine. It is seasoned with a mixture of spices often including turmeric, cumin, coriander, ginger, as well as garlic and chiles. Some of the curry spices are known for their antiseptic and preservative properties. Curries have been a part of South Asian cookery since antiquity. The primarily vegetarian curries of southern India are the most pungent. Those of northern India, where lamb and poultry are eaten, generally avoid hot or pungent ingredients.